Wsm guys

[LiquidOcelot]

Do you use the water bowl every time or no? New to this

[Neil_VT00]

I never use it and never put any bricks, sand, etc. in it.  Just cover with foil and leave it in place. I've never had any temp control issues once I learned the way it likes to run and how to manage my fire.

[MDurso]

I do.  Depending on what I am cooking depends on the amount of water.  Also.. The water is primarily a heat sink to absorb the heat during a cook.  If you start with ice cold water or super hot water also impacts getting that temp under control.

So during the summer, I will actually prep and get the water in the pan in the morning/afternoon even though I'm not cooking until midnight.  1) I can see in the light and 2) the water is the temp of the air outside.  During winter i'll bring out average warmth tap water from inside.

[LiquidOcelot]

What about any other mods you all do ? Mines a 2002 no thermo on the lid

[LightningBoldtz]

I have tried both, and both get good results.

[Neil_VT00]

Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it.  No other mods for me although I'm considering a Cajun Bandit door.

I say run it and do some cooks before you start modding.  See what works and doesn't work for you and then make changes as necessary.

[LiquidOcelot]

Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it.  No other mods for me although I'm considering a Cajun Bandit door.

I say run it and do some cooks before you start modding.  See what works and doesn't work for you and then make changes as necessary.

Yea I'll probably go that route. Not even completely sure if I'm gonna keep it. I havnt done a long cook on a kettle yet still getting cooks tuned in, and know a wsm  is a whole other beast. So ill probably  clean it up and experiment with a small pork butt and go from there

[HoosierKettle]

What Neil said. I installed a lid thermometer and that is all I use for ambient temperature monitoring.  I also installed the Cajun bandit door and latch. While neither are absolute necessities, i wouldn't use it often without it. I barely use it the way it is. It's very nice but I usually use the 26r for smoking.


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[HoosierKettle]

Mine's an L-Code. I've put a thermo on the lid just so I have something that I can glance at when I am walking by it.  No other mods for me although I'm considering a Cajun Bandit door.

I say run it and do some cooks before you start modding.  See what works and doesn't work for you and then make changes as necessary.

Yea I'll probably go that route. Not even completely sure if I'm gonna keep it. I havnt done a long cook on a kettle yet still getting cooks tuned in, and know a wsm  is a whole other beast. So ill probably  clean it up and experiment with a small pork butt and go from there

Dude, try a butt in the kettle. Way easier imo.


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[Mike in Roseville]

Like @Mdurso, I use water in the pan pretty much every time.

I have a CB door and latch go mine because the original door and latch were busted when I bought it.

You can add a thermometer to the lid or you could use your 2 probe and run it under the lid. No drilling that way.


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[Bubblehead]

I just foil the water pan and run it empty.  Change foil out between cooks and you're good to go.

[pbe gummi bear]

I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire. You can cook without it altogether but it will require a different technique altogether.

[LiquidOcelot]

I rarely use water as I only use the WSM for long cooks, then the water runs out and temp shoots through the roof. I always cook with it in place to keep the meat from the radiant heat of the fire. You can cook without it altogether but it will require a different technique altogether.

You could just toss a small pizza pan to stop radiant heat then right? Mine doesn't have the water bowl that's why I'm trying to see what all you other more advanced cookers do

[RSHU]

I started out using water in the bowl, but not anymore. Just make sure you watch the temps as it goes up by limiting the airflow until you reach the target temperature. It's easier to get it hotter, and harder to bring the temp down after it gets too hot. Plus this helps with cleanup after, I hated getting rid of the smokey water, very messy.

[swamprb]

Hunsaker Vortex Firebasket for the WSM

Get serious or stay stuck in BBQ 101 land!